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By Sir Edward Tylor Editor’s Note: Here is a solid—if short—attempt to summarize what was known about outdoor cooking around the world in 1878. This is an early example of food history writing that resonates with me because the author is comparing and contrasting cooking styles from around the world. Tylor is actually debunking claims that Americans invented barbecue. Roasting …

By Mike Stines Almost every cuisine has its variety of piquant fish… from ceviche to spicy soups to pan-fried fish. And most recipes – even humble fish and chips – can be adapted to add a spice component. Sichuan Shrimp This recipe makes an impressive entrée that is easy to prepare, yet elegant in its presentation. Szechwan Shrimp 1/4 cup …

This particular “burger” is a fired-up re-creation of a fish sandwich one of our editors devoured in the tiny town of San Pedro on Ambergris Caye, Belize. The restaurant was called Elvies Burger Isle, and the diners sat outside under a tamarind tree on picnic benches. If ever there was a simple to prepare, quick and easy fish recipe with …

Georgia is probably the native home of the barbecue, but it spread thence to most of the Southern and Southwestern States, and has even invaded some of the Northern ones. Georgia, however, still retains its supremacy as the Barbecue State. “The barbecue is to Georgia,” says D. Allen Willey, in the Home-Maker’s Magazine for December, 1896, ” what the clambake …